Chef Bills Mac And Cheese Recipes

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CHEF JOHN'S MACARONI AND CHEESE



Chef John's Macaroni and Cheese image

This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.

Provided by Chef John

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 (16 ounce) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
⅛ teaspoon white pepper
3 cups milk
1 pinch ground nutmeg
¼ teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
½ cup panko bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
  • Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
  • Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
  • Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
  • Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g

CHEF JOE'S BAKED MACARONI AND CHEESE



Chef Joe's Baked Macaroni and Cheese image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

Kosher salt
2 cups elbow macaroni
2 eggs, beaten
2 cups evaporated milk
1/2 cup butter, melted
1/2 teaspoon cayenne pepper
2 1/2 cups grated sharp Cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
  • In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
  • Put half the macaroni into a buttered 2-quart casserole and top with half the Cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
  • In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

UNCLE BILL'S MACARONI WITH 3 CHEESE



Uncle Bill's Macaroni With 3 Cheese image

This is one of our favorite Mac & Cheese dishes. The tomatoes and onions just give it that added nice flavor. Easy to prepare.

Provided by William Uncle Bill

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups elbow macaroni
8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk, homogenized
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Tabasco sauce or 1/2 teaspoon red hot sauce
2 1/2 cups grated sharp cheddar cheese, divided
1 tablespoon butter, for rubbing inside of casserole dish
1/2 cup grated swiss cheese
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup padano cheese
28 fluid ounces Italian plum tomatoes, crushed (divided)
1/2 cup finely chopped onion

Steps:

  • Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside.
  • Preheat oven to 350 degrees F.
  • In a saucepan over medium heat, melt 4 tablespoons of butter.
  • Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY.
  • Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken.
  • Add salt, pepper and Tabasco or Red Hot Sauce.
  • Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended.
  • Butter a 9" x 9" ovenproof casserole dish.
  • In a bowl, mix together elbow macaroni, cheese sauce and half of the tomatoes with juice.
  • Transfer macaroni to the prepared casserole dish.
  • Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese.
  • Add remaining 4 tablespoons of butter in dollops on top.
  • Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden.
  • Serve with the reamining crushed tomatoes and a sprinkle of chopped onions or chopped green onions.

MACARONI AU GRATIN



Macaroni au Gratin image

This 30-minute mac and cheese from chef Ashley Christensen is a bestseller at her Raleigh, NC restaurant, Poole's Diner. What makes it special: the three-cheese combo is brûléed under the broiler for a crust you must crack through to reach the creamy macaroni below.

Provided by Ashley Christensen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 tablespoons kosher salt
6 ounces dry elbow macaroni, about 1¼ cups
2 ounces Grana Padano cheese, grated, or Parmesan
2 ounces Jarlsberg cheese, grated, or Gruyère
6 ounces white Cheddar, grated
2 cups heavy cream
Sea salt

Steps:

  • Preheat broiler. In a medium saucepan over high heat, bring 2 quarts water and kosher salt to a boil. Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes. Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside. Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
  • Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer. When cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½-2 minutes. Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese. Place remaining cheese over the top in an even layer (do not stir).
  • Set rack in the oven about 4 inches from the broiler. Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3-5 minutes (keeping an eye on it so it doesn't burn). Remove gratin from oven and let rest 5 minutes before serving.

ANNE BURRELL'S KILLER MAC AND CHEESE



Anne Burrell's Killer Mac and Cheese image

This recipe is not found on the Food Network where Anne demonstrates her cooking skills, but in her new cookbook "Cook Like a Rock Star." I really like Anne's show(s). She is funny but she really gets her points across. This recipe sounds great to me, so I am putting it here for safe-keeping.

Provided by Lorraine of AZ

Categories     Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

olive oil, extra virgin
6 slices bacon, cut crosswise into 1/2-inch strips
3 tablespoons butter, unsalted
1 onion, cut in 1/4-inch dice
kosher salt, as needed
1/2 cup flour
1 quart whole milk, plus more as needed
1 lb pasta shells or 1 lb other short pasta
2 cups cheddar cheese, freshly grated
2 cups Fontina cheese, freshly grated
1 cup parmesan cheese, freshly grated
1/4 cup Dijon mustard
Tabasco sauce, to taste

Steps:

  • Drizzle a bit of olive oil in a large saucepan. Add bacon and bring to medium heat. Stir bacon occasionally. When crisp and brown (6-8 minutes) remove bacon from pan. Drain. Do not discard bacon fat!
  • Add butter and onion to pan with the fat. Season with salt and cook till onions are soft and aromatic (8-10 minutes). Add flour and cook stirring 4-5 minutes. Slowly whisk in the milk, season with salt. Bring to boil, reduce heat and simmer on low heat 8-10 minutes more.
  • In the meantime, bring a pot of well-salted water to a boil. Add pasta and cook 1 minute less than the package directions stipulate. Drain and reserve.
  • Add the three cheeses to the milk mixture and whisk to combine. Add mustard and Tabasco; taste and adjust seasonings. If mixture is too thick, add more milk. Stir in bacon and pasta. Mixture should be very creamy and flavorful. Serve immediately or transfer to a baking dish or ramekins and reheat in a 375 degree oven.

CHEF BILL'S MAC AND CHEESE



Chef Bill's Mac and Cheese image

Number Of Ingredients 10

1-1/2 cups macaroni - uncooked
3 tablespoon butter
1/4 cup onion - minced
2 tablespoons flour
2 cups milk
2 cups cubed cheddar cheese
1/8 teaspoon dry mustard
1 tomato - sliced
2 cups italian cheese blend - shredded
1 pinch salt

Steps:

  • 1 - cook macaroni according to package instructions
  • 2 - melt butter in pan, add onion and cook until tender
  • 3 - stir in flour and dry mustard - cook roux a few minutes
  • 4 - add milk and stir until bubbling and slightly thickened
  • 5 - add cubed cheese and whisk until melted and smooth
  • 6 - fold in cooked macaroni and place is 9 x 11 baking dish
  • 7 - sprinkle italian cheese on top
  • 8 - place sliced tomatoes on top and sprinkle with salt
  • 9 - bake @ 350 for 35 minutes until light brown on top

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